Zucchini carpaccio. Be still my heart. This dish, guys: THIS DISH. If I could eat this everyday I would. It’s light. It’s lemon-herby. AND THERE…Continue reading...
Zucchini carpaccio. Be still my heart. This dish, guys: THIS DISH. If I could eat this everyday I would. It’s light. It’s lemon-herby. AND THERE IS CHEESE. I first encountered this delicious dish on my birthday a few weeks ago when I got to hit up one of the restaurants on my list: Olio (which GQ named one of the best restaurants in the most unexpected places); which is in a delightfully
I have always loved a good tofu meal, but I’ve hated cooking it. Anyone feel me? What is the deal with always ending up with squishy tofu that squeezed out water and was never anything close to the restaurant tofu I was always obsessing over!? I followed lots of recipes, but I could never figure it out. Turns out, it was impatience that got to me. Waiting for the water
It is officially Italian plum season. If you’re unfamiliar with Italian plums they are cute little egg shaped fruit with a blueish-purple skin, yellow flesh, and the best part: they’re freestone (which means the flesh SHOULD separate from pit easily … I’m stressing should here real hard). I ran across Italain plums at the grocer and had a moment of silent, blissful reflection in the produce section. It’s the small
If you haven’t had your head in the sand for the last week and a bit, then it’s likely your fairly well-informed about Hurricane Harvey. The category 4 hurricane made waves as it hit land on Friday night, and it continued to rip through Texas well through the weekend. Even in the aftermath of what could be considered the “worst” part of the storm, Texas is still experiencing falling rain